Diva Tasting: Peach Dump Cake…

Peach Dump Cake


2 (16 Ounce) Cans Peaches In Heavy Syrup

1 (18.25 Ounce) Package Yellow Cake Mix

1/2 Cup Butter

1/2 Teaspoon Ground Cinnamon, Or To Taste


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Empty peaches into the bottom of one 9×13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.

  3. Bake at 375 degrees F (190 degrees C) for 45 minutes.


Diva Tasting: Chicken Foil Packs..

Chicken Foil Packs
4 Boneless Skinless Chicken Breasts, Cut In 1-Inch Pieces
2 Cups Barbecue Sauce
2 Cups Drained Pineapple Tidbits
1 Red Bell Pepper, Diced
1 Small Red Onion, Diced
  • 1 Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
  • 2 In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
  • 3 Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
  • 4 Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
  • 5 Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Diva Tasting: Tuna Tomato Melt…

Tuna, Tomato Melt
4 (3 Ounce) Pouches White Albacore Tuna, Drained
3 Tablespoons Mayonnaise, Plus More For Spreading
2 Teaspoons Dijon Mustard
2 Tablespoons Finely Chopped Red Onion, Or More To Taste
4 Tablespoons Chopped Capers
1 Tablespoon Lemon Juice
1/4 Teaspoon Fresh Or Dried Thyme Leaves
Sea Salt And Freshly Ground Black Pepper To Taste
6 Slices Artisan or Sourdough Bread Thick Cut
6 Thin Slices Tomato
6 Large Slices Gruyere, White Cheddar, Or Provolone Cheese
  • Set the oven to broil and move the rack to the highest position.
  • Broil Lightly buttered bread on both sides first. then….
  • In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
  • Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
  • Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

Diva Tasting: Balsamic Chicken….

Balsamic Chicken


6 Skinless, Boneless Chicken Breast Halves

1 Teaspoon Garlic Salt

Ground Black Pepper To Taste

2 Tablespoons Olive Oil

1 Onion, Thinly Sliced

1 (14.5 Ounce) Can Diced Tomatoes

½ Cup Balsamic Vinegar

1 Teaspoon Dried Basil

1 Teaspoon Dried Oregano

1 Teaspoon Dried Rosemary

½ Teaspoon Dried Thyme


Season both sides of chicken breasts with garlic salt and pepper.

Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.

Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with cauliflower mash potatoes and grilled asparagus and a garden side salad.  

Diva Tasting: Pineapple Curry Fried Rice..

Pineapple Curry Fried Rice
2 Cups Uncooked White Rice
4 Cups Water
1 Tablespoon Curry Powder
2 Tablespoons Asian Fish Sauce
2 Tablespoons Pineapple Juice
1 Tablespoon Vegetable Oil
1 Pound Boneless Chicken Meat, Cubed
1 Onion, Sliced
1 (20 Ounce) Can Pineapple Chunks, Drained Juice Reserved
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.
Chef’s Suggestion:
Fried rice works best when the rice was cooked one or more days beforehand.
Variation: Leave out chicken and serve as a side with any pork dish.

Diva Tasting: Garlic Chicken w/Basil…

Garlic Chicken w/Basil
1 Tablespoon Dried Parsley, Divided
1 Tablespoon Dried Basil, Divided
4 Skinless, Boneless Chicken Breast Halves
4 Cloves Garlic, Minced
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Crushed Red Pepper Flakes
2 Roma Tomatoes, Sliced
Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch baking dish with cooking spray.
Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear. Serve with green beans, rice pilaf and rolls.

Diva Musing: Choose or Loose….

Is what you choose making you loose?

I’m always reminding us that form follows thought. Making a decision is choosing a thought that goes in a defined pattern. If form follows thoughts then that decision can make a long-lasting effect upon us and others around us. Gandhi, Martin Luther King, Queen Elizabeth I, Henry the VIII, Our founding forefathers, all made choices that had long-lasting impact on others; both good and bad.

There are those who choose to lay down their lives for others safety and freedom. Then there are those who try to terrorize and murder innocents and take away their safety and freedom. Each will certainly answer for their decisions with the Karma Cops. So you see choices do matter. I told my children that when they hit 16 they would have to live with the consequences of their choices for the rest of their lives. It is a Universal Law that ….”when you play you must pay!” It’s easy to remember. Good choices result in good Karma or consequences; bad choices result in bad Karma or consequences.

Each decision we make points us in the specific direction of our intention. Our destination is determined by the decisions we made. Get out of your own way and listen to the Guidance of the Universe wanting to assist you in making right choices/decisions. Be grateful that you have a Guide so willing to keep you out of trouble.

Namaste, The Queen Cronista